I LOVE pasta salad. Especially in the spring and summer. This one you can make as a main dish or as a side for just about anything! This is an adaption from an America’s test kitchen recipe.
Best Pasta Salad
1 lb box salad pasta
1/2 cup apple cider vinegar
3 Tbsp Dijon mustard
Salt & pepper
1/2 small onion (I prefer red)-diced
2-3 stocks celery-diced
2 chicken breast-cooked and diced (I like to grill it or oven roast it, but do whatever you like)
1 1/2 cups mayo
Cook pasta according to directions in salted water. While cooking mix vinegar, mustard, salt and pepper. When done, drain and put into bowl and add onion and celery. Pour over vinegar mixture and toss. Let sit 5-10 minutes for pasta to absorb. Add in chicken and then mayo. If gets too tight, add in 1-2 Tbsp. warm water.
Pasta salad hints:
Salt pasta water-1 Tbsp of salt.
Do not rinse pasta when draining. Just shake off excess water. Don’t rinse off all that great starch.
While pasta is warm add in dressing, salt and pepper and flavoring items (like onions and celery) to add flavor right to the pasta. Once it is cold it won’t absorb the flavor.
Let sit in fridge to cool at least 1-2 hours. Use your imagination. Use pasta you have never tried before, fruits and veges, different dressings (even just olive oil works) to create your own signature pasta dish.